Serves 2
Directions
- 1Season the chicken breast with salt, pepper, garlic granules, and smoked paprika.
- 2Dip the seasoned chicken in egg white and then coat it with crushed cornflakes.
- 3Place the chicken in the air fryer.
- 4Mix the mayo and chilli puree.
- 5Mix together the honey and hot sauce.
- 6Drizzle hot honey sauce over the cooked chicken.
- 7Place lettuce and crispy chicken on a tortilla with chilli mayo.
- 8Add cheese and fold the tortilla into a burrito.
- 9Pan fry the wrap.
- 10Slice in half.
Ingredients
- 200 g chicken breast
- salt
- pepper
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 40 g egg white
- 30 g crushed cornflakes
- 40 g lighter mayo
- 0.5 tsp chilli puree
- 20 g honey
- 1 tsp hot sauce
- 2 tortilla wraps
- 2 handfuls shredded lettuce
- 40 g grated mozzarella
- chilli flakes
Equipment
bowlair fryerpan
Tips
- Season the chicken breast all over with salt, pepper, garlic granules and smoked paprika.
- Dip into the egg white, shaking off any excess before dipping into the cornflakes. Press in thoroughly to adhere.
- Air fry for 17 minutes at 185 degrees celsius, turning part way through. Alternatively, bake at the same temperature for 22-24 minutes.
- Whilst the chicken cooks, in a bowl, mix together the mayo and chilli puree. Loosen with water if needed.
- Next, mix together the honey and hot sauce.
- Once the chicken has cooked, drizzle over the hot honey sauce and slice into strips.
- Microwave the wraps for 15 seconds before adding the chilli mayo, lettuce, crispy chicken and cheese.
- Fold into a burrito and pan fry seams down for a minute. If you want to toast the other side you can.
- Slice into half and garnish with chilli flakes.
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